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Evidence Guide: AMPR102 - Trim meat for further processing

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

AMPR102 - Trim meat for further processing

What evidence can you provide to prove your understanding of each of the following citeria?

Trim meat to workplace specifications

  1. Trim meat to workplace specifications
  2. Trim meat to workplace health and safety hygiene and sanitation,and workplace requirements
Trim meat to workplace specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Trim meat to workplace health and safety hygiene and sanitation,and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handle product hygienically

  1. Handle product to meet hygiene requirements
Handle product to meet hygiene requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handle knife effectively

  1. Handle knife safely, hygienically and effectively
Handle knife safely, hygienically and effectively

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Trim meat to workplace specifications

  1. Trim meat to workplace specifications
  2. Trim meat to workplace health and safety hygiene and sanitation,and workplace requirements
Trim meat to workplace specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Trim meat to workplace health and safety hygiene and sanitation,and workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handle product hygienically

  1. Handle product to meet hygiene requirements
Handle product to meet hygiene requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handle knife effectively

  1. Handle knife safely, hygienically and effectively
Handle knife safely, hygienically and effectively

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Trim meat to workplace specifications

1.1 Trim meat to workplace specifications

1.2 Trim meat to workplace health and safety hygiene and sanitation,and workplace requirements

2. Handle product hygienically

2.1 Handle product to meet hygiene requirements

3. Handle knife effectively

3.1 Handle knife safely, hygienically and effectively

Required Skills and Knowledge

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Trim meat to workplace specifications

1.1 Trim meat to workplace specifications

1.2 Trim meat to workplace health and safety hygiene and sanitation,and workplace requirements

2. Handle product hygienically

2.1 Handle product to meet hygiene requirements

3. Handle knife effectively

3.1 Handle knife safely, hygienically and effectively

The candidate must trim a variety of lesser-valued cuts of meat to workplace specifications.

The candidate must:

demonstrate effective use of a knife to workplace health and safety, and hygiene requirements

give examples of workplace specifications for trimming meat

apply relevant regulatory and workplace requirements

seek further advice from supervisor when uncertain about work instructions

use relevant communication skills

The candidate must demonstrate a basic functional knowledge of:

hygiene and safety requirements for use of a knife

steps in checking and preparing a knife

workplace requirements for use of a knife

relevant regulatory and workplace requirements

hygiene requirements for the handling of meat products

Range Statement